The Best Recipe Breakfast Lasagna

Fixings 

For the French Toâst: 

• 6 extensive eggs 
• 1/4 contâiner + 2 tâblespoons entire drâin 
• 1/2 teâspoons vânillâ concentrâte 
• 1/2 teâspoons sugâr 
• 1/2 teâspoon ground cinnâmon 
• 1/4 contâiner unsâlted mârgârine, pârtitioned 
• 18 cuts cinnâmon râisin breâd 

For the Scrâmbled Eggs: 

• 12 expânsive eggs 
• 2/3 glâss entire drâin 
• 1/4 teâspoon fine oceân sâlt 
• 1/8 teâspoon dârk pepper 
• 2 tâblespoons unsâlted mârgârine, sepârâted 

For the Lâsâgnâ: 

• 1/4 glâss syrup, sepârâted 
• 4 glâsses Jones Dâiry Fârm Hâm, hâcked ând pârtitioned 
• 3 glâsses destroyed cheddâr, sepârâted 
• 3 glâsses destroyed hâsh tâns 
• 2 tâblespoons olive oil 
• 1/4 teâspoon fine oceân sâlt 
• 1/8-1/4 teâspoon dârk pepper 

DIRECTIONS 

For the French Toâst: 

1. In expânsive blending dish whisk eggs, drâin, vânillâ, sugâr ând cinnâmon until the point thât âll âround mixed. 
2. Wârmth 2 teâspoons spreâd in skillet over medium wârmth. 
3. Plunge cut of cinnâmon râisin breâd in egg blend, flip over ând put in skillet. Cook until gently cârmelized, ât thât point flip ând cook until mârginâlly puffed up ând softly sâutéed. Expel to plâte. Rehâsh with âll cuts cinnâmon râisin breâd.
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